Créé avec l’IA
Middle Eastern Spiced Chicken & Tomato Stew
75 min 502 kcal par portion Facile
Ingrédients
4 Portions
- boneless chicken thighs800 g
- olive oil2 tbsp
- onions2 medium
- garlic cloves4 cloves
- ground cumin2 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- paprika1 tsp
- canned chopped tomatoes800 g
- tomato paste2 tbsp
- chicken stock500 ml
- carrot1 large
- yellow bell pepper1 large
- salt1 tsp
- black pepper0,5 tsp
- fresh coriander1 bunch
Instructions
- 1
Cut the boneless chicken thighs into bite-sized pieces and set aside.
- 2
Peel and finely chop the onions and garlic cloves. Peel and dice the carrot. Remove seeds and dice the yellow bell pepper.
- 3
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides for about 5 minutes. Remove the chicken and set aside.
- 4
In the same pot, add the chopped onions and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
- 5
Stir in the ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1 minute until fragrant.
- 6
Add the diced carrot and yellow bell pepper. Cook for 2-3 minutes, stirring occasionally.
- 7
Return the browned chicken to the pot. Add the canned chopped tomatoes, tomato paste, and chicken stock. Stir well to combine.
- 8
Season with salt and black pepper. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
